Melt duck fat in saucepan over medium heat, then add scallion, onion, ginger and coriander and cook in the oil until golden and caramelized, remove the aromatics.

Soak the dried red jinda and red spur chilies in warm water until softened, then strain and pulse in Robot Coupe to fine/chunky paste.

Add chili paste, cinnamon stick, star anise, black cardamom, fennel seed, cardamom pods, clove, dry galangal and bay leaves and cook it out in the duck fat until fragrant.

Add doubanjiang, fermented soybean cake, brown sugar, fermented rice, sichuan pepper and cook until fragrant, turn off the gas and slowly add the liquor and sato.

Cook it out carefully (it will bubble).

Continue cooking until caramelized and dark in color, continue stirring to prevent burning.